Fall into Orange this November

We know that eating green is good for us. But did you know that eating orange is as well? Of course, we don’t mean orange-hued leftover Halloween candy. But eating the right orange foods can give you many health benefits.

Orange veggies and fruits get their bright colour from beta-carotene, a powerful anti-oxidant that may reduce your risk of heart disease and many types of cancer. Remember that antioxidants help protect all cells from radical damage that occurs with exposure to pollutants, UV rays, aging and general metabolic processes.

Your body also uses beta-carotene to produce vitamin A, essential for healthy vision, immune function, and regulation of cell growth. And potassium from orange veggies is important for nerve and cell function, as well as regulation of blood pressure.

Does this means that it is time to stock up on baby carrots? Sure, but there are many other options too. Feel free to explore the fall bounty of squashes, pumpkins, orange bell peppers and sweet potatoes. Alternatively, mix it up with apricots, nectarines, papayas, peaches and mangoes, though these may not be in season.

Pumpkin Pie Oatmeal Recipe

Ingredients:

Ingredients:

3 cups water

3 cups low-fat milk

3 cups raw pumpkin (cut into 1-inch cubes)

1 1/2 cups steel cut oats

1/2 cup honey

1 tsp ground cinnamon

1/4 tsp ground nutmeg

½ tsp table salt

½ cup walnut pieces

Instructions:

Set aside walnut pieces. Combine the rest of the ingredients in a 3- to 6-quart slow cooker; stir well. Cook, covered, on low setting for 7-9 hours; stir well before serving. Top each bowl with walnuts. Makes 4 individual servings.